See all those pieces of apple, pecan and ginger in that pic? And can you see how moist and buttery the bread is? Yea, that’s going to be a taste explosion in your mouth. If you like ginger, this one is for you.

And do you also see the amazing rays of light over the photo? That’s because I put an effect over it because sometimes I take crappy photos. I bake at night time and the light is crappy at night.

But in the morning when the light is good, I’m in a rush. Equals = rushed photos between spoonfuls of porridge.

Here are a few other things about food blogging that may interest you:

Writing out the recipe is the longest part of putting up a blog post.

I have a spreadsheet which I use to work out the calorie amounts for this blog, for I am a nerd and like spreadsheets.

If you forget to put in an ingredient in the method that is listed in the ingredients list, or vice versa (through bad proofing), people get real mad and write you angry emails. Then you feel bad and get your boyfriend to proof all your blog posts in the future.

Finding out people make your recipes is really nice.

Back to the bread. While we’re being honest – see in the above photo how I put pecans on top? Well, that makes it annoying to slice up. Don’t do that.

BUT the crystalised ginger in the recipe is pure genius. Buy it. Use it in cooking. Put it in a pretty jar on your shelf. All wins.

Tip: wrap the gingerbread loaf in baking paper, then in plastic wrap and keep in an airtight container for up to five days to allow the flavours to develop. This tip was in the original recipe and I was all like ‘nice but whatever’, but then on day five of eating the loaf… MIND BLOWN. Trust the tip.

Pour mixture into prepared loaf pan and bake for 50 minutes or until a skewer inserted in the middle comes out clean. For me, this took well over an hour and the top was quite browned by this stage. Tasted great and all worked out, just hold your nerve.

Cool for 5 minutes in the pan and then transfer onto a wire rack.

Thickly slice loaf (it can be crumbly, so thick slices are needed) and serve warmed with mascarpone cream of at room temperature.

Quantity: cuts into 10-12 pieces.

Healthy? 330 calories a slice, if cut into 12 pieces.

Storage: Freezes well, and as written above, the flavour improves when left out for a few days. So go right ahead. Within reason…

Lovely cake :D. I disagree with point 1 though… for me it’s by far the quickest part of food blogging. :D. My girlfriend proof reads all of my posts – though, I don’t tend to make too many mistake any more

Really? Huh. And we both have to do some math because you work out cost per meal. Your girlfriend does a good job, I’ve never, ever seen a typo on the 18 months I’ve been reading your blog! That’s a darn good level of consistency.

My maths takes around 10 seconds, I’ve become so used to doing it – yours are probably slightly more difficult to manage. These days she generally only spots 1 mistake every other post – I’m a bit of a perfectionist :D. You’re going to start looking for mistakes now!

Oooh, this cake sounds right up my alley…and I just happen to have a bunch of apples from apple picking! I cant believe people write you nasty emails!! How rude. The couple times I had a typo, someone let me know but not in a mean way. I’m guessing there are tons of other mistakes no one has found because no one made my recipe

This is the epitome of fall over here. I would just love a slice with some hot apple cider (when it cools down a bit over here)…and screw the 300 calories. Sometimes you just gotta live life high on the horse.